One-Pot Cajun Chicken and Rice

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken thighs (or breasts)
• 1 tablespoon Cajun seasoning
• Salt and pepper, to taste
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1/2 cup frozen peas (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken: Rub the chicken thighs with Cajun seasoning, salt, and pepper on both sides.
2. Cook the chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook for about 5-7 minutes per side, until browned and cooked through. Remove the chicken from the pot and set it aside.
3. Sauté the vegetables: In the same pot, add the onion, bell pepper, and garlic. Sauté for 2-3 minutes until softened.
4. Add rice and seasonings: Stir in the rice, smoked paprika, thyme, oregano, and cayenne pepper. Cook for about 1-2 minutes to toast the rice slightly.
5. Add liquid: Pour in the chicken broth and diced tomatoes. Stir to combine, making sure nothing is stuck to the bottom of the pot.
6. Simmer: Return the chicken to the pot, placing it on top of the rice. Cover the pot with a lid and reduce the heat to low. Let it simmer for 20-25 minutes until the rice is cooked and has absorbed the liquid.
7. Optional peas: In the last 5 minutes of cooking, add the frozen peas, if using. Stir them in gently.
8. Rest and serve: Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with chopped fresh parsley before serving.

Enjoy your one-pot Cajun chicken and rice!